Blueberry Fool Butter Cake, a moist, delicious butter cake filled & topped with a whipped cream Blueberry fool. It reminds me of Sunday dinners as a child.
After the recent success of our East End Mess recipe I thought about other ways to incorporate a simple whipped cream and berry fool into other desserts. Keeping it completely simple I decided to make a plain vanilla butter cake and frost it with the same blueberry fool as in the East End mess recipe. Result: a totally moist and delicious, easy dessert cake.
For a simple blueberry compote that you can use in the Blueberry Fool recipe, click here.
Like this Blueberry Fool Cake recipe?
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- 1 1/4 cups sifted all purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 2/3 cup butter
- 1/3 cup vegetable oil
- 3 tablespoons good quality vanilla extract
- 1 1/2 cups sugar
- 3 large eggs
- 1 1/2 cups buttermilk or use a tablespoon of lemon juice stirred into 1 cup milk
- 2 1/2 cup whipping cream
- 2 tsp vanilla extract
- 5 rounded tbsp icing sugar powdered sugar
- 1 cup blueberry jam or compote
Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
Sift together the all purpose flour, cake flour, baking soda, baking powder and salt. Set aside.
In the bowl of an electric mixer beat together the butter, vegetable oil, vanilla extract and sugar well at high speed with whisk attachment until light and fluffy.
Beat in the eggs, one at a time.
Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Beat the whipping cream, vanilla extract and icing sugar to firm peaks.
Fold to swirl in the blueberry jam.
Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.
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